Gluten Free Grain Free Sourdough Bread
Grain free sourdough bread made with cassava flour. This recipe makes two large loaves. Simply halve the ingredients if you only want to make one loaf at a time.
Ingredients
- 4 cups cassava flour
- 3 cups buckwheat flour
- 1 cup coconut flour
- 6 tbsp chia seed
- 4 tbsp olive oil
- 3 tsp Salt Himalayan or Celtic Sea Salt
- 3 cups (approx) of bubbly bread bug starter
- 1 tsp sugar
- 700-800 ml filtered/chlorine free water Chlorine may kill your bread bug.
- 2 handfuls sunflower seeds and/or pumpkin seeds Optional
Instructions
- Combine all dry ingredients in a large bowl and mix well.
- Add bread starter and then gradually add the water, mixing as you go.
- Add enough water to make a stiff dough (consistency should be like a very thick cake batter)
- Divide the mixture between two large loaf tins that have been well oiled.
- Cover the tins with tin foil poking one or two holes in the foil with a sharp knife to allow steam to escape when baked.
- Leave the mixture in the tins to sit for 8-10 hours at room temperature to rise. We usually make the bread in the morning then bake in the evening, or occasionally we’ve made the bread at night and baked in the morning. It really doesn’t matter. This bread isn’t finicky – 6 hours or 12 hours – you’ll still get good bread! We’ve also taken to sitting the tins on top of the fridge as it’s just a little bit warm there from the fridge motor which seems to help the bread to rise faster, however room temperature will do the job also.
- Bake covered at 180 degrees Celcius for one hour.
- Remove the tin foil and bake for another 30 minutes.
- Allow to cool a little then remove from the tins and allow your loaves to cool completely on a rack.